Jenise wrote:I've got to do a buffet for Saturday night. Was thinking of going cold because we have to have a meeting and everyone has to eat out of their laps. You've given me a great idea here, thanks!

Jenise wrote:I've got to do a buffet for Saturday night. Was thinking of going cold because we have to have a meeting and everyone has to eat out of their laps. You've given me a great idea here, thanks!

Glad to be of help!

Karen, I often serve cold meats like sliced rolled pork tenderloin or tri trip on a bed of lettuces and doused well with a good homemade vinaigrette with fresh herbs (rosemary for beef, thyme for pork), and maybe bits of chopped tomato for color. Sometimes it's lunch for us out of leftovers, or a cold meat starter course for vegetarian kabobs, say, at dinner time. I've also done platters in the same manner for guests; but I've never done an overnight marination of the type you describe here, and you've piqued my interest. Alas, it won't happen this weekend, I've had to cancel the event because I'm still sick, but hopefully will try it out soon. Thanks for posting.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov